Tuesday, September 10, 2013



  • 1 pint cherry tomatoes, whether red, orange, yellow or a combination, stemmed
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon cane sugar or maple syrup
  • 1/2 teaspoon fine-grain sea salt, plus more to taste

  • 1. To make the roasted cherry tomatoes, preheat the oven to 350°F. Adjust the oven rack to the top third of the oven.
  • 2. Slice the tomatoes in half and place them on a rimmed baking sheet.
  • 3. In a small bowl, whisk together the olive oil, sugar or maple syrup, and a scant 1/2 teaspoon salt. Pour the mixture over the tomatoes and gently toss until well coated. Arrange the tomatoes in a single layer, cut-side up, and roast, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes.
  • 4. Nibble the roasted cherry tomatoes straight off the baking sheet. Or, if you aren’t using them immediately, let them cool and then scrape them into a clean glass jar along with any olive oil that was left in the baking dish or sheet. Sometimes I top off the jar with an added splash of olive oil. The tomatoes will keep for about 1 week in the refrigerator, or throw into the freezer.

Serves 3-4

One batch fresh pasta, or purchase pre-made
One large ball fresh mozzarella, torn into small pieces
Double batch of roasted tomatoes
One teaspoon chopped fresh marjoram, added to tomatoes before roasting
Additional salt and pepper
White balsamic vinegar (optional, see note)

Roast the tomatoes (this takes 30-45 mins), removing while still soft.
Boil and drain the pasta, toss with mozzarella and tomatoes—make sure to scrape off all the oil and juices from the sheet pan.
Add salt and pepper as desired. Add a sprinkle of vinegar, if you prefer the dish less sweet.
Note: Don’t add a dark, syrupy sweet balsamic. White balsamic might be the best choice.

1 comment:

  1. Thanks for the recipe! I just made a double batch, and they're delicious. They'll definitely taste good with pasta tonight!